x1 butternut Squash, cut into chunks, x1 red pepper, seeded & sliced, x1 tsp red curry paste, x1 tbsp of olive oil, a cup of bulgur wheat, x 2 cups of hot vegetable stock, x1 garlic clove, x3 tbsp of natural bio or low fat Greek yoghurt, juice of 1/2 a lemon, 400g can of chickpeas, drained & rinsed and mint leaves to garnish.
Heat the oven to 200c. Place a roasting tin with the olive oil into the oven while the oven is heating up.
Rub the butternut chunks and red pepper with the red curry paste and a tablespoon of olive oil.
Soak 1 cup bulgur wheat with x 2 cup hot vegetable stock and leave off the heat covered for 15 minutes.
Once the oven has heated up, place the butternut & red pepper into the roasting tin and cook for 20 - 30 min. You want the butternut to be slightly crispy.
In a separate bowl, mix the crushed garlic, lemon juice and yoghurt.
Once the bulgur wheat has cooled slightly drain off any excess water, toss in the roasted vegetables & chickpeas, drizzle with the garlic yoghurt and sprinkle sliced mint leaves. Serve warm. YUM!